Don’t you love it when you crave food that is both healthy and delicious?!
It was over 30 weeks ago that I first posted a snapshot of this Asian Roasted Butternut Squash and Cashews to my instagram (aka my 2nd month of blogging), that I was munching on, captioning that I would share soon…sorry “soon” turned into 30 weeks. I guess I was holding out, thinking squash felt more like a Fall recipe, but the truth is I love this side/snack year-round.
The caramelized roasted squash melts in your mouth and the cashews add a satisfying crunch, all seeping with Chinese 5 Spice, garlic, ginger, Sriracha and brown sugar.
If you aren’t familiar with Chinese 5 Spice, I first introduced my readers to it with my Chinese 5 Spice Chicken Wings with Sticky Soy Balsamic Reduction Glaze (in case you needed a second delicious reason to buy the spice). Its a powder spice mix of cinnamon, cloves, Szechwan pepper, ground fennel seeds, and star anise which creates an explosion of flavor and the perfect balance of spice and heat. It is thought to have been created by ancient Chinese who were attempting to produce a perfectly balanced “wonder spice.” They outdid themselves.
And now, you can outdo yourself by simply tossing the squash in the spices and coconut oil…
Roast for 12 minutes and then add the cashews that have been tossed in the leftover spices and oil…
And you have Asian Roasted Butternut Squash and Cashews, slightly caramelized from the brown sugar, loaded with Asian spices.
Please don’t wait 30 weeks to make this satisfyingly delicious Asian Roasted Butternut Squash and Cashews – not when healthy tastes this crave worthy- year-round.
Carlsbad Cravings Original
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